Mushroom Caviar

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Parsley

  Raw

  1 tbsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  2 tsp or 10g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Mushrooms

  White, raw

  2 ½ cup, pieces or slices or 175g

• Shallots

  Raw

  8 tbsp chopped or 80g

• Butter

  Unsalted

  3 tbsp or 43g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

Directions

1. Wipe the mushrooms clean and finely chop. Mince shallots and garlic. Coarsely chop parsley.
2. Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Saute for 5 minutes, stirring frequently.
3. In a small skillet on high heat, toast the pine nuts until slightly golden, stirring frequently. Remove from heat and set aside in a small bowl.
4. Sprinkle the cooking mushrooms with salt and pepper. After 5 minutes, add the garlic and white wine. Cook for an additional minute, then remove from heat. Combine with the toasted pine nuts in a bowl and set aside to cool.
5. Once cooled, mix in the lemon juice, sour cream, and parsley. Season with salt, pepper, and cayenne pepper to taste. Chill before serving.
6. Spoon onto a large butter lettuce leaf and serve with crackers. For a gluten-free option, use rice crackers.